Mini Pumpkin Pie

Without a doubt pumpkin pie has to be one of top desserts for the holidays, especially for Thanksgiving. And it’s probably one of the most unhealthy, too, with around 300-350 calories per slice. Normally that would mean you should steer clear of this but not this year! The H3 Healthy Kitchen’s lastest recipe makeover is: Mini Pumkpin Pie. So you can have your mini pie and eat it, too!

Ingredients:

Pie Crust:

1.3 ounces Cream cheese, fat-free, cold

4 Tsp Sugar

Pinch Salt

Pinch Baking powder

1 tsp Apple Cider Vinegar

4 tsp Ice Cold Water

2/3 cup Flour

4 tsp Flour for rolling out dough

1.3 ounces Butter, unsalted, cold

Pie Filling:

1 cup Pumpkin

1 cup Egg Beaters

1 cup Evaporated Milk, fat free

1 cup Brown Sugar

½ tsp Ginger

¼ tsp Cloves, ground

¼ tsp Allspice

1 tsp Cinnamon

¼ tsp Nutmeg

Method:

Preheat oven to 375˚F.

In a mixing bowl – with paddle attachment, mix all dough ingredients.

Sprinkle clean counter with a small amount of flour. Roll dough out on counter, making sure dough is not too thick.

Then place the large rolled out dough over the pie pan. Press dough down into pie pan to make a good fit. Cut off excess dough that drapes below the edge of the pie pan. Make sure to give yourself a little dough on the edges so you can crinkle the dough around the edges.

Once you have cut the extra dough off, roll that dough back into another ball and repeat of you are making multiple pies – otherwise freeze.

Crinkle the edges of the pie dough around the edges of the pan to make a nice design for your pie. Then place in refrigerator to chill for about 15 minutes.

In a large mixing bowl beat all filling ingredients on high for one minute.

Pour into pie pan and bake 60 minutes or until firm and toothpick comes out clean.